Authentic Hungarian Goulash


(Gulyasleves)Recipe by: June M 2 lb beef chuck1 tsp salt2 onions, white or yellow2 TBS lard or shortening2 TBS imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)2 bay leaves1 quart water4 peeled and diced potatoes1/4 tsp black pepper Cut beef into 1' squares, add 1/2 tsp salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:1 egg6 TBS flour1/8 tsp salt Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. Serves 6


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